Pickle from salted cucumbers

Beautiful rassolnik saturated red. In addition, it is very tasty and useful.

Pickle from salted cucumbers
Pickle from salted cucumbers
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Time: 
120 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner

Ingredients

  • 4 chicken skeletons with slices of meat (you can add more meat if desired)
  • 200 g pearl barley
  • 200 ml of cucumber pickle
  • 6 pickles
  • 4 tomatoes
  • 2 bulbs
  • 2 carrots
  • 2 bay leaves
  • a few black peppercorns
  • li itemprop="ingredients">2 celery stalks
  • bunch of parsley and dill
  • salt to taste

Author: /

Recipe for cooking at home

  1. Pour the pearl barley overnight with water. On the day of cooking, wash the meat, pour water and put on fire. After boiling, add a bunch of greenery: the stems from parsley and dill (the leaves used for decoration) and the stalk of celery. After 15 minutes, take out all the greens and add pearl barley. After another 20 minutes, take out the chicken meat with the bones from the bed.
  2. Peel the onions and finely chop, peel the carrots and grate on a large grater. In the frying pan, heat the vegetable oil and fry the onions for one minute, then add the carrots and fry until light golden.
  3. On the tomatoes, make a cross-cut, place for a couple of minutes in boiling water. Peel and clean in any way. Cucumbers finely cut into cubes and add together with tomatoes and ladle broth in a frying pan. Stir and simmer 10 minutes on low heat under the lid.
  4. After 50 minutes after the start of the boiling, add the roast and pieces of boiled meat to the pickle, and cook for another 10 minutes. Then add salt to taste, add a few peas of pepper, bay leaf, mix. After a couple of minutes, remove from heat, cover and let it brew for 10 minutes. Spread on plates and serve with sour cream and fresh herbs.
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